Easy
4
Published 2002
Pound out the veal slices with a mallet until they are evenly
Put the orange zest, tarragon, and
Wipe the marinade off the slices into a saucepan. Salt the veal only lightly (because of the little bit of salt left in the anchovies). Heat
Discard any oil left in the pan, and add any juices collected on the veal platter. Add the remaining
Cook the veal in
© 2002 Jeremiah Tower. All rights reserved.